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Recipes
Roast beef with horseradish, beetroot and parsley
By Birgitta
Sprightly ho-ho-horseradish and sweet beetroot are the perfect accompaniments to luxurious rare sirloin
- For the horseradish sauce:
- 1.5 kg piece of sirloin
- 3-4 tbsp lard (or sunflower oil)
- 100 About 100 g fresh horseradish root, peeled and finely grated
- 2 tsp cider vinegar
- 1 tsp English mustard
- A pinch of sugar
- 125 g crème fraîche
- A pinch of salt
- A grind of black pepper
- For the salad:
- 6-8 medium beetroot
- 5 cloves garlic, peeled and thinly sliced crosswise
- 2 tbsp fresh thyme leaves
- 1 tbsp cider vinegar
- A dab of English mustard
- 1 pinch sugar
- Salt and freshly ground black pepper
- 2 tbsp sunflower oil
- 1 tbsp extra-virgin, rapeseed or sunflower oil
- 1 handful picked parsley leaves
Tarragon vinegar
By Birgitta
A great thing for pepping up dressings and marinades, and incredibly easy to do
- 3 About 3 good handfuls tarragon leaves, washed, drained and patted dry, plus a few good sprigs
- 500 ml white-wine or cider vinegar
Slow-roasted pork shoulder
By Birgitta
This sumptuous dish is based on a recipe by the late Edna Lewis, who specialised in the rib-sticking, soul-feeding ...
- For the brine:
- 1 bone-in pork shoulder
- 1/2 tsp each salt and black pepper
- 2 tsp thyme leaves, chopped
- 3 garlic cloves, peeled and thinly sliced lengthways
- 12 bay leaves
- 2 onions, peeled and thickly sliced
- 2 carrots, peeled and quartered lengthways
- 1 bottle red wine (or port)
- A good slug of double cream
- Salt and freshly ground black pepper
- 40 g flaky sea salt per litre of water
- 60 g demerara sugar
- 6 juniper berries, lightly crushed
- 1 tsp white peppercorns
- A couple of cloves
- 1-2 dried chillies or 1 tsp chilli flakes
- A couple of bay leaves
Macarons
By Birgitta
En macaron är ett traditionellt franskt bakverk och är biskviformade kakor med marängliknande botten och topp me...
- Chokladkräm:
- 100 g finmald mandel
- 4 st äggvitor
- 0.75 dl strösocker
- 2 msk nybryggt kaffe
- 4 dl florsocker
- 3 msk kakao
- 35 g smör
- 200 g mörk choklad
- 1 dl vispgrädde
Pork chops in tarragon and mustard sauce
By Birgitta
A simple yet surprisingly impressive supper - it works very well with pieces of chicken, too
- 2 tbsp oil
- 4 pork chops
- Salt and freshly ground black pepper
- 1 knob butter
- 3 shallots, peeled, halved and very finely sliced
- 250 ml dry cider, ca
- 100 ml crème fraîche
- 11/2 tbsp Dijon mustard
- 1 good sprig tarragon, picked (about 20 leaves), finely chopped
- 1 tbsp finely chopped parsley
Pilau rice
By Birgitta
Soak the rice in cold water for 30 minutes
- 225 g basmati rice, well rinsed
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 2 tbsp vegetable oil/ghee
- 1 tsp fennel seeds
- 1 tbsp sesame seeds
- 0.5 tsp ground turmeric
- 1 tsp ground cumin
- 0.25 tsp salt
- 2 whole cloves
- 4 cardamom pods, lightly crushed
- 5 black peppercorns
- 450 ml chicken stock
- 1 tbsp ground almonds
- fresh coriander to garnish
Spring onion bhajis with radish raita
By Birgitta
Great with drinks, especially a few very cold beers
- For the raita:
- 90 g chickpea (gram or besan) flour
- 2 tbsp plain flour
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp fine sea salt
- 1 good pinch cayenne pepper
- 1 good pinch black onion (nigella or kalonji) seeds
- 3-4 tbsp finely chopped picked coriander leaves
- 180 g spring onions, trimmed and cut into quite chunky slices
- 100-12 0ml beer (or water)
- Groundnut oil, for deep-frying
- 100 g fresh, firm radishes, topped and washed
- 50 g fresh, soft goat's cheese
- 150 ml whole yogurt
- 1-2 tsp chopped fresh mint leaves
- 1 pinch flaky sea salt
Rhubarb Syrup
By Birgitta
Combine everything in a heavy-bottomed sauce pan and bring to a boil
- 4 C chopped rhubarb
- 1 cup sugar
- 1 cup water
Steak with béarnaise sauce
By Birgitta
Tarragon is an essential ingredient in this classic sauce
- 3 tbsp cider vinegar
- 5 black or green peppercorns
- 1 small bay leaf
- 1/2 shallot, peeled and finely chopped
- 1 sprig tarragon, plus 1 tsp
- chopped tarragon leaves
- 1 sprig chervil, plus 1 tsp chopped chervil (optional)
- 2 good steaks
- 150 g unsalted butter
- 1 large egg yolk
- Salt and freshly ground black pepper
Chicken skewers with sweet chili and peanut dipping sauce
By Birgitta
Soak as many wooden skewers as you have chicken breast cubes (around 15) in water
- Marinade:
- 2 garlic cloves
- 2 tsp fish sauce
- 2 tsp honey
- 3 spring onions, chopped
- 2 tsp vegetable oil
- 4 chicken breasts, cut into cubes
- Dipping sauce:
- 150 ml rice vinegar
- 175 gram caster sugar
- 2 tbsp cilantro, chopped
- 1 red chili, finely chopped
- 1 tbsp roasted peanuts, very finely chopped